Citrus Glazed Pork Belly

"Pork belly is a very economical cut and this recipe from Emeril makes the meat so tender it falls off your fork. It can be quite fatty as well but if you're watching your weight then go straight for the meat and leave the layer of fat on top -- tasty though it is! The broth leftover in the roasting pan is great the next day for soups."
photo by KitchenAndCraftAdve photo by KitchenAndCraftAdve
photo by KitchenAndCraftAdve
photo by KitchenAndCraftAdve photo by KitchenAndCraftAdve
photo by Sackville photo by Sackville
Ready In:
4hrs 45mins


  • For the pork

  • 4 lbs pork belly, cut into portions about 4 1/2 by 3-inches each
  • salt & freshly ground black pepper, to taste
  • For the roasting liquid

  • 1 large onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 4 12 cups chicken stock
  • 2 cups orange juice
  • 14 cup light brown sugar
  • 4 sprigs fresh thyme
  • 4 whole cloves
  • 12 teaspoon whole allspice
  • For the glaze

  • 2 cups orange juice
  • 34 cup sugar


  • Adjust oven setting to broil.
  • Using a sharp knife, score the fat side of the pork belly, diagonally, and season with salt and pepper on all sides, rubbing the salt and pepper into the scored parts of the flesh.
  • Place the onion, carrots, and celery in the bottom of a large roasting pan and put the pork belly, scored side up, on top of the vegetables.
  • Broil until golden brown, about 10 minutes. Turn the pork flesh side up and continue broiling for 5 more minutes.
  • Reduce the oven temperature to 300°F.
  • Turn the pork back to the scored side up and add the chicken stock, 2 cups of the juice, light brown sugar, thyme, cloves, and allspice to the roasting pan.
  • Cover with foil and bake for 2 hours. After 2 hours, then loosen the foil to make a little steam vent and bake for another 2 hours or until the meat is very tender.
  • While the pork is braising, prepare the glaze.
  • Start by using a fine wire-meshed sieve to strain any pulp out of the remaining 2 cups juice.
  • Combine the juice and 3/4 cup of sugar in a medium saucepan and bring mixture to a boil. Reduce heat to a gentle boil and cook until the glaze is thick and syrupy, about 30 to 40 minutes.
  • Remove the pan from the oven and let the pork cool slightly in the braising liquid.
  • Adjust oven setting to broil.
  • Remove the pieces of pork belly from the braising liquid and pat dry. Using a pastry brush, baste the pork belly on all sides with the glaze.
  • Place on a baking sheet lined with aluminum foil and broil for 4 to 5 minutes, or until crispy around the edges and golden brown.
  • Drizzle pork belly generously with any remaining glaze and serve immediately.

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  1. compliments to the chef was all i heard in return from all my guests that had the privilage of enjoying this delicious meal. Thank you so much for such an easy but delicious and well worth trying recipe.
  2. I am over the moon about being the first person to rate this recipe. Sackville Girl you have outdone yourself, this was absolutely to die for, top notch girl, cheers!!!!
  3. This was quite delicious! The combination of flavors and textures is wonderful. Easy, tasty and a definite keeper!
  4. nomnomnomnomnom <that's a 5 nom rating right there! ;)
  5. One word...delicious. I made this for dinner today & the Hubs and I thoroughly enjoyed it. I modified the recipe slightly to serve 2-3, & to utilize ingredients I had on hand. Additional pictures & my review can be found on my blog:


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
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